History Of Bourbon

It is a well-rounded argument that the Scottish has the market sewn up as far as making the best whiskey on the planet; however there are a few studs in other stables worth a mention. Long been associated with Kentucky is Bourbon and for good reason since it is the state where the craft of making Bourbon was first developed.

A Baptist minister in the late 18th century in Georgetown Kentucky named Elijah Craig unveiled to farmers and townsfolk alike the first Bourbon whiskey where the trend just took off. According to others, the father of the great Abraham Lincoln got into the action as well.

This trade secret was brought to North America by the European settlers and in turn it was shared with their new neighbors. Giving way to a boom in production. 1791 was the year of the whiskey rebellion that took place in Pennsylvania when the government elected to impose tax on whiskey and whiskey sales.

The distillers did not agree to this which is why they made their way to the Kentucky Mountains in order to avoid tax collectors. In the state of Kentucky is where about 80% of all Bourbon is today is distilled. Carrying the name that now brandishes the bottles of this Kentucky gold is a royal family of French descent. The name Bourbon was introduced in 1758.

The French gave support to the new land because of the attempt to gain American independence from British rule. New land developments in America were given French names as the independence grew as a tribute to their aid. In the year 1785, Kentucky was known as the Kentucky district of Virginia and not a separate state.

The whiskies were shipped down the Ohio River to New Orleans through some of the river ports in Kentucky. Combined in 1789 is the Northeastern Bourbon county and Limestone in order to forge Mason county Virginia.

Although Bourbon is less restricted than Scotch, there are regulations governing its production in place today. Requiring the brew to be made from 51% corn is the state regulation on Bourbon distilling and for blending purposes, barley, wheat, and rye may be used. It is required to be between 80-160% proof.

The soft texture and sweet taste come from the corn itself. It is then filled into casks that are made of oak for maturing for a much regulated minimum of no less than two years after it is distilled in a continual still. Making Bourbon what it is today are these regulations and it is a very popular whiskey that rivals the Scotch whiskey.

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